Process of refining oils and fats



. pose of removing objectionable odors and t0- UNITED "STATES.

PATENT OFFICE.

IRAN CURTIS GEPEART, OF NEW YORK, N. Y., ASSIGNOR TO COCOA PRODUCTS CO]!- rm OF AMERICA. INCORPORATED, OF LOHG ISLAND CITY, NEW YORK, A COR- POBATION OI PROCESS OF REFINING OILS ANDT ATS.

In Drawing.

This invention relates to a process of refining oils and fats for the purpose of making them edible or suitable for other purposes for which a high degree of refinement is necessar The process is especially suitconsists of cocoa powder with a large pro-' portion of fats, but these fats can be separated from the powder only by the use of a solvent, such as benzol. The cocoa butter recovered from press cake or from other cocoa products by the use of a solvent is contaminated by foreign matter of various ln'nds, probably including albumins, resins, colormg matter and ingredients which impart a disagreeable taste and odor to the fat. The albumins afiord food for bacterial growth and thus promote the development of ran-- cidity. Because of its characteristics crude cocoa butter obtained as a secondary product by the action of a solvent or otherwise has been of impaired value. It is distinguished 00m pure cocoa butter otherwise than as noted by a solidification point which is from 4 to 5 C. lower than that of the pure butter. This characteristic indicatesthe presence of impurities which retard crystallization of the fat.

One of the principal uses of cocoa butter is in the production of confectionery, and for this purpose it is desirable that the butter retain its characteristic chocolate flavor.

The chocolaticr demands, moreover, a cocoa butter of characteristic color because loss of color to him indicates a tendenc to rancidity according to the usual standau It is the object of the present invention to provide aproces of treating fats and oils,

andparticularly cocoa butter, for the purotherwise convert it into a pure and wholesome edible product. i

i A further object of the invention is the selective' separation of the impurities from co- Application filed m 11, 1a2a- Serial m. 638,404.

teristic chocolate flavor and color of pressed butter.

I have discovered that these objects may I be attained efi'ectively and at slight expense by subjecting the impure fat to the action of a purifying agent having the property of selectively removing the lmpurities without materially affecting the deslrable characteristic properties of the fat. Such an agent is carbon of high deodorizing power, but having a low capacity as a decolorizer. 'There are various carbons which may be used as purifying agents, but most or these are unsatisfactory, particularly the activated or highly active carbons which are customarily used in the decolorizing of sugar and like solutions. Willow and other carbons which are less active may be successfully used.

' Willow carbon made by carbonizing the wood of the willow is preferably used since it possesses to a high degree the exact properties which are necessary for the accomplishment of the desired result. This carbon is a very efi'ective deodorizer when used in the material acts as a mat in the filter press to prevent the passage of the, finally divided carbon through the filter medium. Equal proportions of willow carbon and infusorial earth are preferably employed to obtain the best results, but the proportions may be varied within comparatively wide limits depending upon the characteristics of the oil or fat treated. The proportion of the purifying agent usedis likewise subject to variation, ut in the-treatment of ordinary material I havefoun'd that five per cent of carlion and five per cent of infusorial earth by weight of the oil or fat-treated gives satisfactory results.

In carrying fat is placed 1n a suitable mixing kettle with the proper proportion of carbon and infusorial earth as indicated and is heated to 160 to 212 F. for a period of from one to two hours. The material is stirred to 'ensure properdissemination of the purifying agents through the mass. At the conclusion out thejilivention the oil or' ification point corresponding to that of pure' cocoa butter. It is free from all objectionable odors present in the raw material and from albumins and resins. Cocoa butter purified according to this method may be preserved indefinitely under proper conditions without developing rancidity. It is,

I in fact, an edible product of the highest grade and is equivalent or superior to pressed butter.

By the practice of the inventionit is pos sible torecover a materially larger proportion of high grade cocoa butter from cocoa beans than has been possible heretofore. The press'cake may be extracted with a solvent and the butter thus produced may be purified and made suitable for use in foods and the like.

Various changes may be made in the details of application of the invention without departing therefrom or sacrificing any of the advantages hereinbefore set forth.

I claim 1. The step in the process of refining oils and fats, which com rises heating the oil or fat with willow car on.

. 2. The step in the process of refining oils and fats, which comprises heating the' oil or fat with willowcarbon and infusorial earth. I

3. The step in the process of the refining oils and fats, which comprises heating the oil or fat with willow carbon and infusorial earth at a temperature of approximately 160 to 212 F.

. 4. The step in the process of refining cocoa butter, which comprises heating the butter with approximately five per cent by weight of willow carbon.

5. The step in the process of refining cocoa butter, which comprises heating the butter with approximately five per cent by weight of willow carbon and five per cent by weight of infusorial earth. v

6. The step in the process of refining cocoa butter, which comprises heating the butter with aproximately five per cent by weight of willow carbon and five per cent by weight of infusorial earth, and filtering the mixture to remove the willow carbon and infusorial earth.

In testimony whereof I afiix my signature.

FRANK CURTIS GEPHART. 

